EASY CHRISTMAS GRAVY
Prep Time: 5mins Cooking Time: 15mins Serves: everyone
Cacao is one of the great enrichers of flavour and the secret to a great gravy whatever your meat. It adds deep flavour notes, a rich colour and wonderful glossiness. Just add a tiny bit at the end like you would salt and pepper. It couldn’t be easier.
This recipe is for turkey, but if you are roasting a red meat then simply use red wine and the appropriate stock.
The juices from your roasting pan.
200 ml white wine
500 ml chicken or turkey stock
Sea Salt and Black Pepper
Remove the Turkey from the roasting pan to rest. Tip off the excess fat so you are left with all the dark juices and 1-2 tablespoons of the fat.
Tip the wine into the pan and with a wooden spoon scrape all the delicious carmelised bits off the base of the pan.
Reduce the wine over a medium-high heat for a few minutes until you can smell the alcohol has been driven off and the base of the pan is clean.
Add the stock and reduce for 10-15 minutes or to taste.
Add the cacao and stir it in so it is fully melted. Season to taste with salt and ground black pepper.